The Healing Power of Culinary Herbs: Strawberry, Cantaloupe and Basil Salad
By Gina Mohammed
August/September 201
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Photo by Howard Lee Puckett
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Serves 4
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• 1 cantaloupe
• 1 pint strawberries, hulled and halved
• 3⁄4 cup dessert wine
• Fresh basil leaves
1. Cut cantaloupe in half; seed, slice and peel. Place in a large bowl. Add strawberries and toss gently.
2. Pour wine over fruit; cover and chill 30 minutes.
3. Arrange on a salad plate; top with basil leaves.
Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. She lives in Ontario, Canada. Visit her at www.pmtech.ca.
Click here for the main article, The Healing Power of Culinary Herbs.